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The microbiology of beef from carcass chilling through primal storage to retail steaks

  • Published:2021 Issue: Volume:4 Page:150-162
  • ISSN:2665-9271
  • Container-title:Current Research in Food Science
  • language:en
  • Short-container-title:Current Research in Food Science

Author:

McSharry Siobhán,Koolman Leonard,Whyte Paul,Bolton DeclanORCID

Funder

TEAGASC

Enterprise Ireland

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference43 articles.

1. Meat Color Measurement Guidelines;AMSA,2012

2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness Measurements of meat;AMSA;Am. Meat Sci. Assoc.,2016

3. Comparison of shelf life of vacuum-packed pork and beef;Blixt;Meat Sci.,2002

4. Rapid carcass chilling plants compared to conventional systems;Bowater;Int. J. Refrig.,2001

5. Microbial pathogen control in the beef chain: recent research advances;Buncic;Meat Sci.,2014
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